Tomato Pie
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
8 slices
-
Calories
194 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
American
Tomato Pie
Description
The Tomato Pie begins with a single pie crust pre-baked with mozzarella to a light golden state, which acts as a barrier to prevent sogginess. Layered in the crust are sliced tomatoes that have been salted to drain excess moisture, then seasoned with garlic powder, oregano, and black pepper. Cheddar and mozzarella cheeses provide melt and richness, while fresh basil adds a bright herbal note.
The pie is baked at moderate heat after assembly until the crust becomes golden and the tomatoes soften and meld with the cheese topping. Halved grape tomatoes are dotted on top with a mayonnaise mixture to add creaminess during baking.
This pie can be served warm, cooled to room temperature, or chilled, making it versatile for various meal settings. It offers a comforting balance of fresh tomato acidity and rich cheese with the flaky pie crust base.
Leftovers store well in the refrigerator up to four days and maintain flavor and texture across reheats, adding convenience.
Ingredients
- 1 Single Pie Crust
- 1 cup mozzarella cheese divided, shredded
- ½ cup cheddar cheese divided, shredded
- 3 large tomatoes about 24 ounces, ripe
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon oregano dried
- black pepper to taste
- ⅓ cup basil leaves fresh, thinly sliced
- ¼ cup mayonnaise
- 1 cup grape tomatoes halved
Instructions
- Preheat oven to 450°F.
- Peel the tomatoes and slice them into ¼-inch thick slices.
- Sprinkle the tomato slices with kosher salt and place them in a single layer on a paper towel-lined baking sheet to draw out excess juice.
- Prepare the pie crust by poking it with the tines of a fork. Sprinkle ¼ cup of mozzarella on the bottom and bake for 10 minutes or until lightly browned. Set aside to cool.
- In a separate bowl, combine ¼ cup cheddar cheese and ¼ cup mozzarella.
- Season the tomato slices with garlic powder, oregano, and freshly ground black pepper. In the pie crust, add half of the tomato slices, half of the cheese and half of the basil. Repeat the layers. Top with halved grape tomatoes.
- In a small bowl, combine the remaining ¼ cup cheddar cheese, ½ cup mozzarella cheese, and mayonnaise. Dot the mayo mixture over the grape tomatoes.
- Reduce the temperature to 350°F and bake the pie uncovered for 35 to 40 minutes or until the crust is golden and the tomatoes are tender.
- Cool for 30 minutes before serving.
Notes
- Store leftovers in the refrigerator up to 4 days to maintain freshness.
- This pie can be served warm, at room temperature, or cold depending on preference.
- Salting tomatoes before layering reduces excess moisture, preventing a soggy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194 | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 12mg | 4% |
| Sodium | 546mg | 23% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 162mg | 16% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
